• Add maraschino cherry juice, ginger oleo-saccharum, and soda water to ice in a highball glass.
• Garnish with an orange wheel and maraschino cherries.

For the fresh ginger oleo-saccharum

• Remove the zest of 4 medium oranges, 4 limes, and 6 medium lemons in large strips.
• Mix zest strips, ginger, and 2 cups of sugar in a large bow land transfer to a glass jar.
• Let mixture sit at least overnight until sugar liquefies.
• Remove ginger and zest. (Makes approximately 1 pint)